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Marinated and grilled skewers

Prep Time30 minutes
Servings: 4 people

Equipment

  • Pellet grill (Woodcreek 4-in-1 pellet grill, Cuisinart)
  • wood skewers
  • Cherry Rum Cuisinart's Pellets

Ingredients

  • 2-3 lbs chicken boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 orange pepper cut into 1-inch pieces
  • 1 yellow pepper cut into 1-inch pieces
  • 1 red pepper cut into 1-inch pieces
  • 1 red onion quartered
  • 250 g grilling cheese Halloumi style, thickly sliced
  • 1 tbsp sesame seeds

Marinade

  • 1/2 lemon juice
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup soy sauce
  • 1 tsp dry thym
  • 1 tsp dry basil
  • 1 tsp dry oregano
  • 1 tsp dry parsley
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp ground pepper
  • 1 tsp dry red pepper crushed
  • 1 tsp Roasted Chipotle Garlic Cuisinart's seasoning

Instructions

  • In a small container, mix all the marinade ingredients together and whisks well.
  • Cut the chicken breasts in cubes.
  • Place the chicken cubes in the marinade container and stir until the meat is all covered.
  • Refrigerate overnight
  • Cut the peppers, onions, and cheese.
  • Soak wood skewers in cold water for at least 15 minutes.
  • Assemble skewers alternating with onions, peppers, chicken, and cheese.
  • Fill the pellet hopers with Cherry Rum Cuisinart's Pellets and preheat the grill to 350°F.
  • Place the skewers directly on the grill grates and grill for about 10 minutes per side, or until the chicken is cooked. Internal temperature should be at a minimum of 160 °F
  • Brush with more marinade while cooking and sprinkle some sesame seeds.
  • Serve with our stuffed Portobello mushrooms recipe.